cabbage

Yields 2 servings

Pan-Fried Tofu Steak

• 1/2 Block of extra firm tofu, cut into 2 thin slices
• 3T all purpose flour
• 1 T sesame oil
• 1t Canola oil
• 3 garlic cloves, minced or microplaned

Dust the tofu with the flour and set aside.  In a large saute pan place the oils and garlic and heat over medium-high until the garlic is fragrant.  Place the tofu in the pan and pan fry on each side for 4-5 minutes.

Chili Yuzu Sauce

• 1.5T tamari
• 1T yuzu
• 1t rice wine
• 1t rice wine vineagr
• 1t sesame oil
• 1-2 thai chilies, thinly sliced

Whisk all of the ingredients together and set aside.

Sauteed Cabbage and Shiitakes

• 1/2 T canola oil
• 2 cups green cabbage, thinly sliced
• 8 shiitake mushroom caps, thinly sliced
• 1 small yellow onion, thinly sliced
• Salt and Pepper, to taste

Heat the oil in a medium saute pan over high heat.  Add the cabbage, mushroom and onion and saute for 2-3 minutes until soften.  Reduce the heat to medium and season with salt and pepper.  Cook for 4-5 more minutes until veggies are soft.

Garnish:

• gomasio
• crispy garlic
• cilantro
• Green onions, thinly sliced

Place the tofu on the plate and pour 1/2 of the Chili Yuzu Sauce over; garnish with your choice of toppings.  Serve with brown rice and sauteed cabbage & shiitakes.